2006-06-20 02:35:57 · 4 answers · asked by Aroura 3 in Science & Mathematics ➔ Biology
After a large, starchy meal, the amount of alcohol naturally produced may result in a blood level of 0.005 percent or more. Our body naturally rids itself of alcohol in this way via the liver and this enzyme.
2006-06-20 02:39:18 · answer #1 · answered by kanajlo 5 · 3⤊ 2⤋
Like all enzymes in the body. The need for alcohol dehydrogenase has evolved over thousands of years. It is not uncommon to find alcohol in nature in the form of aged fruit. Also our bodies produce a certain amount of several different types of alcohol including ETOH from the fermentation reactions of anaerobic bacteria in our gut. Humans have known the intoxicating effects of alcohol for as long as there has been recorded history. The ability to upregulate this enzyme is surely a survival mechanism that is a product of evolution. The eating of fermented fruit and later wine ect. The enzyme allows us to extract about 9 calories per gram to be used as energy. This must have given our primordial ancestors some advantage. It is also true that drinkers have a dehydrogenase system that is upregulated and non drinkers have a system downregulated. Certain populations have minimal alcohol dehydrogenase, american indians and many asians and polynesians. This lack of enzyme makes them more prone to toxicity from the buildup of precurers to the alcohol reactions. (flushing, intozication) I guess we can be thankfull that we have it if we need it.
2006-06-20 09:57:47 · answer #2 · answered by Tom A 1 · 0⤊ 0⤋
You may not drink an alcoholic beverage, but that doen not mean you never digest alcohol. Alcohol (Methyl), exist naturally all over the place. Even your own digestive tract will produce some. It's natural.
2006-06-20 09:43:13 · answer #3 · answered by manofadvntr 5 · 1⤊ 0⤋
Because your body needs some alcohol, silly!
2006-06-20 09:37:24 · answer #4 · answered by Brian Reed 3 · 0⤊ 0⤋